Lumpiang Sariwa Recipe (with Peanut and Sauce): Filipino Lumpia

Do you love to eat egg rolls? Then I’ll bet you’ll find lumpia delicious too!

Lumpia is the Filipino food version of the Chinese spring roll in regards to size and shape. It also makes use of different vegetables.

In the Philippines, there are other varieties of lumpia aside from this lumpiang sariwa recipe. These are fried lumpia (lumpiang prito or togue), lumpiang Shanghai, and lumpiang obod. The most distinct difference between these recipes is the wrapper.

Lumpiang sariwa uses a fresh lumpia wrapper that’s soft, while the other kinds of lumpia use a lumpia wrapper that needs to be fried.

Are you being careful with your health right now? If you are, then this lumpia recipe is the one you need to learn!

History of lumpiang sariwa

In ancient times, the Chinese created the spring roll, wherein they used different vegetables. The popularity of the dish became so widespread that it reached Southeast Asia, including the Philippines.

From then on, Filipinos have grown to love this refreshing and simple dish. Though there are many versions of lumpia, you’ll love this lumpiang sariwa recipe!

Aside from its health benefits, it’s fairly easy to prepare it. One thing though; making fresh lumpia wrappers might seem scary, but it’s not at all!

This wrapper is better when you make it from scratch. You only need APF (all-purpose flour), eggs, oil, water, and cooking oil spray.

Cooking fresh lumpia wrappers is like cooking crepes. It can be intimidating, but once you get the hang of it, you’re good.

Plus, learning this also means you can learn to make crepes, so it’s a win-win situation!

After making the fresh wrappers, you must gather the fresh ingredients. Please take note that you must buy extremely fresh ingredients like carrots, lettuce, and green beans. Because this dish’s vegetables don’t need too much cooking, you’ll want them to be fresh and crunchy.

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Lumpiang sariwa recipe (with peanut and sauce)

Lumpiang sariwa uses fresh lumpia wrappers that are soft, while the other kinds of lumpia use lumpia wrappers that need to be fried. Are you being careful with your health right now? If you are, then this lumpia recipe is the one you need to learn. Course Side DishCuisine FilipinoKeyword Lumpia, Lumpiang Prep Time 30 minutesCook Time 40 minutesTotal Time 1 hour 10 minutes Servings 4 people Calories 633kcal Author Joost Nusselder Cost $3

Ingredients

For the crepe:

• 1 cup flour
• 2 eggs beaten
• 2 cups water
• pinch of salt
• peanut oil

For the filling:

• 200 g pork chopped into small pieces
• 150 g shrimps shelled and chopped
• ¼ head cabbage sliced thinly
• 2 medium carrots sliced thinly
• 2 cups bamboo shoots sliced
• ¼ cup chicken stock
• lettuce leaves
• 4 cloves garlic minced
• salt
• oil

For the peanut sauce:

• 8 cloves garlic 2 minced and the remaining with skin on
• 1 cup peanuts crushed
• 1 tbsp peanut oil
• ⅓ cup brown sugar
• ⅓ cup soy sauce
• 1 cup water
• 3 tbsp cornstarch dissolved in ½ cup water

Instructions

Crepe

• In a bowl, mix together flour and 1 cup water. Mix thoroughly. Once fully mixed, add salt, beaten eggs, and the remaining water. Mix it well; the end result will be a really runny batter.
• Heat up a flat bottomed non-stick pan, then brush it with a very little amount of peanut oil. Set heat on low setting.
• Scoop out ¼ cup of the mixture, then pour evenly on the non-stick pan. Cook for roughly 90-120 seconds. Once the top is firm and dry, starting with the edges, lift the crepe and gently flip it over (this is hard and needs a bit of practice). Once flipped, cook for 15 more seconds. Remove crepe from pan by sliding it out. Do it for the remaining batter and stack them by placing parchment paper in between. Otherwise, they'll stick to each other.

Filling

• In a pot, add water and salt, and bring it to a boil. Once boiling, add bamboo shoots and cook until tender. Remove bamboo shoots from the pot, then drain and set aside. If you find it smelly, you can boil it multiple times, replacing the water each time.
• In a wok, heat the oil, then lightly brown the pork pieces.
• Add garlic and stir-fry for 1 minute.
• Add bamboo shoots, then stir-fry for 2 minutes.
• Add carrots, cabbage, and shrimp, and stir-fry for 1 minute.
• Add chicken stock and simmer in high heat until the liquid dries out.
• Remove the filling from the wok and place in a colander to drain any liquid. Set aside.

Peanut sauce

• Place 6 garlic cloves in a saucepan with water. Bring that to a boil and cook garlic with skin on. You can also cook this together with the bamboo shoots. Once cooked, remove from saucepan, then remove the skin and mash.
• In a saucepan, add oil, then sauté the garlic. Once brown, add soy sauce, water, sugar, half of the chopped peanuts, and mashed garlic. Bring to a boil, then simmer.
• Add cornstarch mixture and cook on low temperature until sauce thickens.

Lumpiang sariwa

• Lay down crepe in a plate, then place 1 lettuce leaf on top.
• Add 3-4 spoonfuls of the vegetable mixture, then wrap the crepe carefully.
• Pour peanut sauce on top, then sprinkle crushed peanuts on top.

Nutrition

Calories: 633kcal

Serving tips

This dish is perfect for brunch or afternoon parties because it’s light. As a matter of fact, you don’t need to limit yourself to eating just one because this lumpia doesn’t contain too much meat so the calorie intake is relatively low!

Another thing that makes this light fare special is its sweet brown sauce and peanuts. Both are used as toppings for the dish.

The sweet brown sauce is made of only 5 ingredients, which are sugar, soy sauce, garlic, cornstarch, and water.

This dish isn’t complete without peanuts and sweet brown sauce. Since the dish has many ingredients in the filling, it gives a wonderful sensation to the taste buds.

It’s sweet, crunchy, savory, and a little bit salty. It also has the right amount of meat (the pork and shrimp).

Though it’s recommended to eat this dish right after cooking, it can keep in the fridge for 1 day, maybe more if you put it in the freezer. Just remember that if you’re not going to eat it right away, you must put it in the fridge.

Don’t be scared to cook this lumpiang sariwa recipe. It’s a delicious dish that you should try (in case you haven’t) or revisit and serve to family and friends.

Salamat po! :)

Also read: try this delicious cassava cake as a dessert after